Anyone have a good recipe for Deviled Eggs?

Question

We are looking for a good recipe for Deviled Eggs. None of us have made them before and would like to make them for the holidays. Please help. Only serouise answers please.

Answer 1

INGREDIENTS
6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
1 pinch Paprika
DIRECTIONS
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Answer 2

After you boil about two or three dozen eggs and peel them, cut them in half. Take the hardened yolks and put them in a blender, add about a half an avocado and some herbal chili powder, about one or two teaspoons and maybe one teaspoon of good mustard. Blend until smooth then fill each half of the hard egg white and refrigerate for about an hour. When you take them out of the refer they should set for about 10 minutes. Place them on several round plates to serve. Tastes great.

Answer 3

Well, I don't measure anything, so I can just tell you what I put into my yolk mixture. Couple different things I do:
1. use a little mayo AND some sour cream, yellow mustard AND brown honey mustard. DELICIOUS
2. an absolute hit for the holidays, and I know it sounds odd, but is soooo delicious, take a classis deviled egg, and add chopped rock shrimp. Absolutely wonderful! Good luck!

Answer 4

Bacon Deviled Eggs:

An experiment involving bacon on egg-salad sandwiches at the deli where she used to work led Tracy Keenan to come up with these simple deviled eggs.

3 slices bacon (3 oz.)
8 hard-cooked large eggs
1/3 cup mayonnaise
2 tablespoons thinly sliced green onions
1 teaspoon prepared mustard
Salt and pepper

1. In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.

2. Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.

3. Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.

Yield: Makes 16 deviled eggs; 8 servings

Answer 5

I do it easy. cut the hard boiled egg in half and set aside the yolks in a bowl. Mix the yolks with miracle whip until smoothe put into a pastry sack or a sandwich bag with a corner cut ou, then squeeze it into the egg halves and sprinkle with a touch of paprika. Thats it.

Answer 6

As far as I'm concerned, there's only ONE way to make them:
Cut them in half the long way. Empty yolks into a flat dish, arrange whites on a platter.
Mash yolks with a fork til crumbly, add mayo or miracle whip and yellow mustard til mushy--2x as much miracle whip as mustard.
Stir, then fill the whites using a spoon, sprinkle with paprika.
Anything else is needlessly complicated!!

Answer 7

Hard boiled eggs ( slice them open and remove the yolks, put yolks in a separate bowl)
Arrange the egg whites on a plate/dish

Mash the yolks
Add mayo or miracle whip, mustard, and a pinch of white sugar in the bowl with yolks. Whip it all up together and spoon a little of the filling in the hard boiled egg whites. Sprinkle all the eggs with paprika. ENJOY!

Answer 8

"Deviled Eggs" - 1 dozen

6 hard-cooked eggs
1/4 cup mayonnaise
2 tsp. French onion dip
1 tsp. evaporated milk
1/2 tsp. prepared mustard
Paprika (optional)

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash the yolks. Stir in the mayonnaise, dip, milk and mustard. Pipe or stuff into egg whites. Sprinkle with paprika, if desired. Refrigerate until serving.
(I usually sprinkle half with paprika, the other half with parsley - for those who prefer either.)


"Herbed Deviled Eggs" - 1 dozen

6 hard-cooked eggs
2 tbsp. minced chives
2 tbsp. plain yogurt
2 tbsp. mayonnaise
1 tbsp. chopped fresh tarragon
1 tbsp. minced fresh parsley
2 1/2 tsp. prepared mustard
1 tsp. snipped fresh dill
Salt and pepper to taste

Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks; stir in remaining ingredients. Pipe or stuff into egg whites. Refrigerate until serving.

Answer 9

Here is s step-by-step for you:

http://rds.yahoo.com/_ylt=A0geut2XElVF4U4AbF1XNyoA;_ylu=X3oDMTFiZDRuZnB0BGNvbG8DZQRsA1dTMQRwb3MDMQRxdANkcQRzZWMDc3IEdnRpZANERjA1Xzc-/SIG=11fjgrhs2/EXP=1163289623/**http%3a//www.deviledeggs.com/


A "Little Bit Devilish" Deviled Eggs

6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
1 teaspoon dijon mustard
1 teaspoon chives, chopped very fine for filling
1 teaspoon chives, chopped fine for garnish
3 dashes of hot sauce, your choice of brand and heat
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish, or for extra kick, use a light sprinkle of chili powder

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, 1 tsp of the chives, hot sauce, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with chives then the paprika.

Cover lightly with plastic wrap and refridgerate for up to one day before serving.
--------------AND...

Sweet Pickle And Horseradish Deviled Eggs

6 hard-cooked eggs, peeled and cut lengthwise
3 tablespoons Light Mayonnaise or Salad Dressing
1½ tablespoons finely chopped onion (Vidalia is nice)
2 tablespoons sweet pickle relish (Bick's is nice)
1 - 2 teaspoons horseradish (more or less to your taste), well drained
1 teaspoon dijon mustard
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, onion, relish, horseradish, dijon mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refridgerate for up to one day before serving.

Answer 10

I just mash the yellows with a little mayo, mustard, relish, salt, pepper. Sprinkle papricka on the stuffed whites.